1-First, prepare the marinade by mixing 14 grams grated ginger, 8 grams grated garlic, 2 tablespoons sake, ¼ teaspoon salt, and 1 tablespoon vegetable oil in a bowl.

2-Coat 680 grams of hanger steak with this mixture and let it sit in the refrigerator for at least one hour.

3-Next, make the teriyaki sauce by boiling ¼ cup soy sauce, ¼ cup sake, and ¼ cup evaporated cane sugar in a small pot until it thickens to a syrupy consistency, which takes about 3-4 minutes.

4-While the steak marinates, preheat your grill to high heat.

5-Cook the marinated steak on high heat for about 4 minutes on one side and 3-4 minutes on the other, turning it 45 degrees halfway for nice grill marks.

6-Use an instant-read thermometer to check doneness: aim for 125°F (52°C) for rare, 135°F (57°C) for medium rare, 145°F (63°C) for medium, 150°F (66°C) for medium well, or 160°F (71°C) for well done.

7-Let the steak rest for 10 minutes after grilling to keep it juicy, then slice it against the grain for the best texture.

8-Drizzle the thickened teriyaki sauce over the sliced steak and garnish with black sesame seeds and 1 chopped scallion for a finishing touch.

9-Serve with steamed vegetables or rice to round out a balanced meal, making it perfect for any occasion.